Low Histamine Snack Mix
Combine crunchy nuts with popped sorghum and either the savory garlic flax crackers or cacao nibs for an easy travel low histamine snack mix.
Equipment
- Sharp Knife
- Silicone Mat OR
- Popcorn Popper optional (for sorghum)
Ingredients
Ingredients for Snack Mix
- ½ cup Baruka (Baru) Nuts
- ½ cup Pecans
- ¼ cup Popping Sorghum popped OR
- ¼ cup Nature Nate's Popped Sorghum
- ¼ cup Bite Sized Garlic Flax Crackers (for savory option)(ingredients listed below)
Savory Option - Garlic Flax Cracker Ingredients
- ¼ cup Flax Seeds whole
- 1 Tablespoon Flax Seeds ground
- ⅛ cup Filtered Water warm
- 2 Garlic Cloves
- ½ teaspoon Fresh Organic Thyme chopped
- 1 teaspoon Fresh Organic Oregano chopped
- ⅛ teaspoon Redmond Real Salt
Sweet Option - Omit Crackers and Add
- ¼ cup Cacao Butter chopped into bite sized pieces
- 1/32 teaspoon Smart Monk 100% Pure Monk Fruit Powder use with Cacao Butter Option Only
Instructions
Savory Option - Start Here
- Savory - If you are making garlic crackers, start here. If you are using the cacao butter option, skip to section below for 'Sweet Option'.
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper.
- In a small blender, pulverize ⅛ cup of the flax seeds into a fine meal if you haven’t done so already.
- In a medium bowl, combine the ½ cup of whole flax seeds with the ⅛ cup of ground flax seeds with the warm water. Stir thoroughly to combine. Set aside.
- While the mixture thickens, mince the garlic and chop up the thyme and oregano. Add to the flax mixture along with the salt and stir thoroughly. Set aside a few more minutes until mixture is thick enough to hold together.
- Spread the mixture on a baking sheet lined with a silicone mat or parchment paper. With your hands, loosely form the mixture into a rectangle. Then cover with another piece of parchment paper and press or roll the mixture out until very thin and even. About 3 mm thick. Remove the top sheet of parchment.
- Bake the crackers for 16 minutes or until crispy.
- While the crackers bake, combine the baruka nuts, pecans, and popped sorghum into a bowl. Set aside.
- When crackers are done, cool slightly and then break into bite sized pieces.
- Combine the cracker bites with baruka nuts, pecans, popped sorghum in a bowl and enjoy!
Sweet Option - Start Here
- Sweet - If using cacao option, start here. Cut cacao butter into small pieces. Sprinkle with 1/32 teaspoon of monk fruit powder.
- Add cacao nibs to baruka nuts, pecans, and popped sorghum in a medium bowl and mix. Enjoy!
Notes
- Nutritional Information reflects the garlic flax cracker option.
- This recipe is low oxalate at 1 serving of ¼ cup.
Nutrition
Nutrition Facts
Low Histamine Snack Mix
Serving Size
85 g
Amount per Serving
Calories
420
% Daily Value*
Fat
32
g
49
%
Saturated Fat
7
g
44
%
Cholesterol
5
mg
2
%
Sodium
140
mg
6
%
Potassium
230
mg
7
%
Carbohydrates
25
g
8
%
Fiber
11
g
46
%
Sugar
1
g
1
%
Protein
15
g
30
%
Vitamin C
1
mg
1
%
Calcium
40
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!